Christmas Eggnog Scones Recipes

MERRY CHRISTMAS SCONES

Steps:

• In a large bowl, combine the flour, baking powder and salt; cut in butter until mixture resembles coarse crumbs. Stir in eggnog just until moistened. Stir in pecans and candied cherries. , Turn onto a floured surface; knead 10 times. Transfer dough to a greased baking sheet. Pat into a 9-in. circle. Cut into 12 wedges, but do not separate. , Bake at 425° for 12-14 minutes or until golden brown. Combine glaze ingredients; drizzle over scones. Serve warm.

JELLY-FILLED EGGNOG SCONES

Steps:

• Preheat the oven to 425 degrees F. Whisk the eggnog and egg in a small bowl. Whisk the flour, sugar, baking powder, nutmeg and salt in a large bowl. Work in the butter with your fingers until it is in pea-size pieces. Stir in the eggnog mixture until a soft dough forms.
• Line a baking sheet with parchment paper. Divide the dough in half. Using floured hands, pat 1 piece of dough into a 7-inch round on the prepared pan. Top with the jelly and gently spread almost to the edge. Pat the remaining piece of dough into a 7-inch round on a lightly floured piece of parchment paper and invert onto the jelly layer; discard the parchment. Lightly press the edges of the dough together.
• Score the top of the dough into 8 wedges. Brush with eggnog and sprinkle with sugar and the almonds. Bake until golden brown, about 25 minutes. Let cool slightly. Cut the scones along the scored lines. Serve warm or at room temperature.

CRANBERRY EGGNOG SCONES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Mix flour, oats, brown sugar, baking powder, salt, and baking soda together in a large mixing bowl. Cut in butter until mixture looks crumbly. Mix in cranberries, pecans, and orange zest until evenly distributed. Stir in eggnog.
• Turn dough out on a well floured surface and cut into 2 pieces. Keep sprinkling on flour if needed. Form each piece into a disk and gently pat each disk into a round about 6 inches in diameter. Sprinkle each disk with coarse sparkling sugar. Cut each round into 8 wedges using a bench scraper or sharp knife. Cut straight down through the dough so you shear the edges; this helps the scones rise. Don't separate the wedges.
• Transfer dough circles to the prepared baking sheet. Separate the wedges slightly; there should be about 1 inch between the wider edges.
• Bake in the preheated oven until scones are just beginning to brown, about 20 minutes. Serve warm.

CRANBERRY EGGNOG CORNBREAD SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough.
• Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds. Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again.
• Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

EGGNOG CINNAMON CHIP SCONES

Steps:

• Preheat oven to 425 degrees. In a large bowl, whisk together flour, 1/3 cup sugar, baking powder, baking soda, salt, and nutmeg. Cut in the butter using a pastry cutter, 2 forks, or your clean fingers until coarse crumbs form. Stir in cup of eggnog until just moistened and fold in the cinnamon chips. Turn dough onto a lightly-floured surface and knead gently until dough is no longer sticky. Divide dough in half and roll out each half to about 3/4" thick. Cut out shapes with cookie cutter and set on a parchment paper or silpat-lined cookie sheet. Bake for 10-13 minutes or until lightly browned. Transfer scones to a wire rack to cool completely. While scones are baking, make the glaze: whisk together the powdered sugar, eggnog, corn syrup, nutmeg, and cinnamon until smooth. Transfer to a piping bag (or ziplog bag with the corner snipped off) and drizzle over the scones.